Sufia's Mishti Ahar

Mohammadpur

Sufia married into one of Bogra's oldest mishti-making families. For twenty years she watched, learned, and eventually mastered the art of curdling milk at the exact right temperature, kneading chhana into perfectly smooth balls, and cooking chomchom in sugar syrup until it achieves that distinctive spongy texture. When she moved to Mohammadpur, Sufia discovered that good Bengali sweets were almost impossible to find in Dhaka. She started making chomchom and pantua at home, first for family, then for her apartment building, and now for a growing list of customers across western Dhaka. But Sufia is not just sweets. Her savory pitha — especially the chui-pitha filled with spiced lentils — is the winter comfort food her customers wait all year for.

Signature dish: Handmade Chomchom (Bogra-style milk sweet)